Protein omelette cheesecake

Today, a typical protein omelette, without raisins, perfect for people on a low carb diet. The omelette tastes really similar to a cheese cake, hence the name. Preparation of this omelette seems extremely easy, however, experience shows that frying it in a way it keeps its solid shape is not that easy. The type of a frying pan and paying extra attention to the proportions is really important. More about this below…

We mix diced cottage cheese, supplement and eggs in a blender until we get a smooth mass – if it’s too thick, which rarely happens, we carefully add a little bit of milk (if the mass is too diluted, it will prevent frying the omelette in one piece). On a hot Teflon fairly deep frying pan (it can’t be too flat, like a usual frying pan used for omelettes and pancakes) we melt a little bit of coconut oil. Add the raisins to the mass in the blender (can be skipped in a low carb diet) and pour everything on the hot pan. We fry it covered for about 2 minutes, adjusting the flame accordingly and checking if the omelette is ready, without burning it. After those two minutes we flip the omelette, and this is the hardest part. I usually do it in the following way: I cover the pan with an inverted plate, then grab it from both sides with oven mitts and flip it, then put it back on the pan and fry it, covered, for another 2-3 minutes. The plate is now covered in that mix, so it should be rinsed. The ready omelette is so tasty, that we don’t need to add any additional sweeteners or spreads. Enjoy your meal!